
Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods
- 1st Edition - January 1, 2026
- Imprint: Academic Press
- Editors: Tilahun Seyoum Workneh, Duncan Onyango Mbuge, Geremew Bultosa
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 4 3 3 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 4 3 4 - 4
Africa’s agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots. However, scientific docum… Read more
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- Explores traditional neglected and underutilized agricultural and botanical diversity of Africa
- Highlights foods' health, nutrition and functional benefits and contribution to a sustainable global food system
- Addresses preparation, preservation, processing and value addition of indigenous foods
- Emphasizes global potential of indigenous foods for wider applications such as food insecurity
- Offers cultural and societal perceptions surrounding traditional African foods that are often sidelined in modern diets
2. African Leafy Vegetable
3. African fruits
4. Tubers, roots and bulbs
5. Cereals, grains and pulses
6. Fish, Meat and Milk
7. Edible ants, worms, crickets, slugs, and others
8. Fungi and Medicinal crops
9. Nutrition and Health Benefits
10. Perception and Awareness of Communities
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Language: English
TW
Tilahun Seyoum Workneh
DM
Duncan Onyango Mbuge
GB
Geremew Bultosa
Geremew Bultosa earned a PhD degree in Food Science from the University of Pretoria, Republic of South Africa (2003); MSc in Chemistry (Applied Science of Materials) from Dar-es-Salaam University, Tanzania (1993); BSc in Chemistry from Addis Ababa University, Ethiopia (1987) and certificate in Food Technology (Hebrew University, Jerusalem, 1996). He is currently a Professor of Food Science/Food Chemist at the Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN). He has over 35 years of university experience in teaching, conducting pure and applied research and University services. His research works include indigenous foods system resource assessment and processing description for the sustainability of indigenous knowledge, indigenous foods processing improvement, plant foods nutrient and bioactive compounds utilization (value addition) for enhanced nutrients and functional foods development, effect of ingredients and processing methods variations on grain-based food products development, starches characterization and complementary weaning foods development.